Print

Chicken and Mushroom in Lemon Cream Sauce

This lemony creamy chicken is a favorite in our home. It has a light lemon flavor and is fork tender.
Course Chicken
Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Servings 8 servings
Author Rob

Ingredients

  • 8 tbsp. butter divided
  • 3 tbsp olive oil
  • 16 ounces mushrooms sliced
  • 6 boneless chicken breasts cut into strips
  • flour for dredging
  • 1 1/2 cup chicken broth
  • 1 1/4 cup heavy whipping cream
  • 4-5 tablespoons fresh lemon juice use fresh only
  • salt and pepper

Instructions

  1. Melt 3 tbs butter in a large skillet over medium heat.
  2. Add mushrooms and saute until tender.
  3. Remove to a plate
  4. Sprinkle chicken with salt & pepper, dredge in flour, shaking off any excess flour.
  5. Melt remaining butter and olive oil in skillet.
  6. Add chicken and saute a few minutes on each side. It doesn’t have to be fully cooked through.
  7. Transfer chicken to a serving platter .
  8. Add broth to the skillet, scraping the bottom of the pan as the broth boils.
  9. Bring to a boil, reduce heat and simmer until reduced to approximately half or so.
  10. Stir in cream and lemon juice.
  11. Cook over medium heat until slightly thickened.
  12. Stir in mushrooms, pepper and salt to taste.
  13. Add chicken and simmer for 10 minutes or so. Sauce will thicken up a bit at this point.
  14. Serve over pasta, rice or noodles of your choice. I use Linguine or bow tie pasta usually

Recipe Notes

Servings size depends on how much pasta you serve with the chicken I usually make about 1/2-3/4 lb.